Saffron Scallops with Fennel...Saffron Scallops with Fennel Silk and Chorizo Emulsion

Name: Saffron Scallops with Fennel Silk and Chorizo Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 6 U-10 dry-packed sea scallops; 1 large fennel bulb, core removed and thinly sliced; 100ml high-quality heavy cream; 1 generous pinch of Spanish saffron threads; 50g finely diced cured Spanish chorizo; 50ml premium extra virgin olive oil; 1 tbsp finely chopped flat-leaf parsley; 1 tsp freshly grated lemon zest; 1 tbsp toasted and lightly crushed pine nuts; 20g unsalted cultured butter

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Pan-seared U-10 scallops resting on a velvet saffron-infused fennel purée, finished with a smoky chorizo oil and a bright citrus-pine nut gremolata.

MediterraneanMedium

Ingredients

•6 U-10 dry-packed sea scallops

•1 large fennel bulb, core removed and thinly sliced

•100ml high-quality heavy cream

•1 generous pinch of Spanish saffron threads

•50g finely diced cured Spanish chorizo

•50ml premium extra virgin olive oil

•1 tbsp finely chopped flat-leaf parsley

•1 tsp freshly grated lemon zest

•1 tbsp toasted and lightly crushed pine nuts

•20g unsalted cultured butter

Cooking Instructions

01
Steep the saffron threads in the heavy cream over very low heat for 5 minutes to extract the color and aroma.
02
Sauté the sliced fennel in a drizzle of olive oil until tender. Add the saffron cream, simmer for 8-10 minutes, then blend until silky smooth. Pass through a chinois or fine-mesh sieve.
03
In a small skillet, cook the diced chorizo with 30ml of olive oil over medium-low heat until the fat renders and the oil turns a deep red. Strain the oil and reserve the crispy chorizo bits.
04
Mix the chopped parsley, lemon zest, and crushed pine nuts in a small bowl to create the gremolata.
05
Pat the scallops completely dry with paper towels and season with sea salt. Sear in a high-heat pan with the butter for 2 minutes on the first side until a deep golden crust forms. Flip and sear for 1 minute while basting.
06
To serve, place a circular pool of fennel purée on the plate. Arrange three scallops on top, drizzle with the chorizo oil, and garnish with the gremolata and crispy chorizo bits.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023